So as you have probably gathered by now, I like super simple recipes with few ingredients. I don’t have a lot of room in my tiny house to store a ton of ingredients. I am a little embarrassed to make a recipe page for this chili, but it is just too good not to share. It calls for two ingredients: salsa and beans. That’s it. Done.

2 16-ounce jars of salsa
3 cans of beans

Directions (as if you need them): Mix, eat and serve.
(Serves 4)

Use your favorite salsa and any beans you like. I like to mix it up. Every time I try a different combination of salsa and beans. Sometimes I use tequila lime salsa, sometimes mango salsa, you can quickly change the taste. Want the southwest flair, use black bean and corn salsa. Want to kick it up a notch, use the habanero hot salsa. This time I used Farmer’s Garden Salsa and medium salsa. Paul Newman’s is my favorite because they use real ingredients without all the garbage. C’mon, they’ve done all the work for you. It’s got most of the things you’d put in your chili anyway like diced tomatoes, tomato puree, jalapeno peppers, yellow bell peppers, red bell peppers, carrots, red Anaheim peppers, onion, salt, garlic, lime juice, and spices.

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For the beans, I used black beans, northern beans, and chili beans. Sometimes I only use white beans to make “white chili.” Sometimes, I use kidney beans, garbanzo beans, and pinto beans. The combinations are endless. Make sure to rinse your beans. Your guests will appreciate it.

Top it with corn chips, vegan cheese or vegan sour cream.

This is Best Chili Ever because you are always using yourfavorite salsa and the beans you like best. This recipe is ridiculously easy. Keep the two ingredients stashed in your cupboard and you’ll always have a quick meal for drop-in guests or something easy to make when you are too tired to do anything more than heat something up.